I've recently added the Adam Ragusea recipe to my repertoire. In brief, it goes like this:
Step 1: Take whatever you have
Step 2: Throw it in some water
Step 3: BOIL IT
It is, of course
, a recipe as old as fire-safe pottery.
In this case, that's onion and tomato
for the base, carrots for the bulk, a metric boatload of salt, pinch of pepper, some vinegar and some soy sauce (naturally brewed, fermented product). The green stuff was trimmed off the top of an onion that was too far gone and ultimately wasn't used. I didn't cut everything up ahead of time as the recipe is flexible and linear, just added everything to the boiling water as I added it.
Normally I'd add some frozen veg (peas and sweetcorn), and some mushroom
ketchup, but for the purposes of this BB
have not. The mushroom ketchup in particular, unlike the soy, was not particularly natural... I'll make my own one of these days. I also didn't add any of the usual leafy veg, on account of not having any to hand. The recipe is flexible and will work with pretty much anything you have to hand. The next batch will likely contain a swede and parsnip, and far fewer carrots, just because that's what's left.